Joel Bickford takes on executive chef role at The Gantry Restaurant and Bar
Pier One Sydney Harbour’s The Gantry Restaurant & Bar has appointed Joel Bickford to the position of executive chef.
With a career spanning 24 years in both standalone restaurants and luxury hotel establishments, Brickford brings a wealth of experience to The Gantry’s kitchen. Most recently, Bickford has held the position of head chef at Bowral’s Biota Dining. Bickford also worked as executive chef at Eschalot in the Southern Highlands which earned a coveted Chef’s Hat during his tenure.
Bickford will be bringing his food philosophy of championing fresh market produce to The Gantry’s kitchen with his new Spring/ Summer menu. The menu takes a back to basics approach, combined with ‘an element of surprise’ to heighten the fine dining experience within simplistic dishes.
Entrees include: legume with white onion and goats milk; crab with kohlrabi and salted cream; and pork with chicory, nectarine and mustard. In terms of mains, highlights include: snapper with purslane, fennel and smoked cream; lamb with leek, tarragon and caper; duck with mulberry, eggplant and amaranth; and beef with parsley root, black barley and leaves.
Dessert wise, expect to see the likes of lemon with violet, liquorice and bay; chocolate with barley, caramel and salt; and ‘strawberries’.
The venue opened in December last year with then executive chef Chris Irving, previously of the Gordon Ramsay Group, leading the kitchen.
Irving left The Gantry in July this year.
Legumes – white onion – goats milk
Snapper – purslane – fennel – smoked cream